Here’s a solid high-protein, high-fiber scone recipe that stays fluffy (not dense like many “healthy” versions) and works for breakfast or snacks.

High-Protein, High-Fiber Scones

Ingredients

1 cup whole wheat flour (or oat flour for gluten-free)

½ cup rolled oats

½ cup vanilla or unflavored protein powder (whey or plant-based)

2 tbsp ground flaxseed (adds fiber + healthy fats)

1 tbsp chia seeds (optional but boosts fiber)

2–3 tbsp sweetener (honey, maple syrup, or stevia to taste)

1½ tsp baking powder

¼ tsp salt

½ tsp cinnamon (optional)

Wet ingredients:

1 egg

½ cup Greek yogurt (high protein, keeps them moist)

¼ cup milk (any type)

2 tbsp coconut oil or melted butter

1 tsp vanilla extract

Optional add-ins:

Blueberries, raisins, or chopped dates

Dark chocolate chips

Nuts (almonds/walnuts)

Instructions

Preheat oven to 180°C (350°F) and line a baking tray.

In a bowl, mix all dry ingredients.

In another bowl, whisk wet ingredients until smooth.

Combine wet + dry mixtures until a soft dough forms (don’t overmix).

Shape into a round disk (about 2–3 cm thick) and cut into 6–8 wedges.

Place on tray and bake for 15–20 minutes until golden.

Cool slightly before serving.

Nutrition (approx per scone)

Protein: 10–15g

Fiber: 4–7g

Lower sugar than typical bakery scones

Tips to make them better

If too dry → add a splash more milk

If too sticky → add a little flour or oats

For extra protein → replace some flour with more protein powder

For crisp tops → brush with a little milk before baking

If you want, I can tweak this for weight loss, muscle gain, or a specific calorie target.